Mix
warm water, yeast and a pinch of sugar in a small bowl. Let sit for
about 5 minutes, till foamy. With stand mixer fit with paddle
attachment, beat sugar, butter, milk powder and salt till well
combined. Beat in eggs, one at a time. Stir in yeast mixture, then 3
cups of the flour, one cup at a time, scraping down sides of the bowl as
needed. Mix in last cup of flour and let mixer run for about 5 minutes
(may also knead by hand if you don't have a stand mixer). Dough will be
sticky.

Butter
large bowl and add dough, and turn dough so all of exterior is coated
with butter. Cover with plastic wrap and allow to rise in a warm area
till doubled in size, about 2 1/2 hours.

For
the glaze, beat brown sugar, 1/2 cup butter, maple syrup, corn syrup,
and water till well combined. Divide between two greased 9-inch cake
pans. Mix together cinnamon and sugar.

Punch
down dough and divide in half. Roll each half into a 9 x 12 inch
rectangle on a lightly floured surface. Spread each half with the
remaining butter (divide equally), then sprinkle each with half the
cinnamon sugar mixture. Starting with long side, roll each rectangle
tightly into a log. Cut one log into 12 even pieces and place cut sides
down into one of the prepared pans. Repeat with second log. Cover
with plastic wrap and let rise in a warm area till doubled in size,
about an hour.

Preheat
oven to 375º. Bake till golden brown, about 30 minutes. I turned down
oven temp to 325º for the last 10 minutes as mine were getting quite
brown. Run knife around perimeter of pans and invert onto serving
dishes. Cool about 30 minutes before serving.